Recipe: Sweet Potato Gnocchi with Apple Cider-Sage Sauce

sweet potato gnocchi 2

Gnocchi are a delicate, dumpling-like Italian pasta typically made with white flour and potatoes.  While delicious and slightly decadent, I wanted to create a healthier version I could feel good about giving my family at any meal, any day of the week.  Here I’ve swapped out the traditional ingredients for antioxidant-rich sweet potatoes and whole-wheat flour.  And with a sauce of apple cider and sage, this dish is as sweet as it is earthy, nutty, and savory.  A perfect choice for toddlers as well as kids and adults; it’s sure to become a winter staple in our house.

Sweet Potato Gnocchi with Apple Cider-Sage Sauce 

12 months + up 

Makes 6-8 servings 

  1. 2 medium sweet potatoes

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 2 large eggs, lightly beaten

  5. 1/2 cup ricotta cheese, plus more for serving

  6. 2 cups whole wheat flour

  7. 2 cups apple cider

  8. 1 tablespoon chopped sage leaves (about 4 leaves)

  9. 2 tablespoons butter

Preheat oven to 425.  Pierce sweet potatoes with a fork and place in oven for 30-40 minutes or until soft. Remove and let cool slightly. (Alternatively, they can be wrapped in saran and placed in microwave for 7 minutes each).

Cut sweet potato in half, scoop out insides, and mash until smooth, discarding the skins.  Stir in salt, pepper, eggs, cheese, and 1 cup of the flour.  Knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough.  Turn onto a dry surface that has been lightly floured. Cut dough into 6 pieces, roll each out into 1/2″ ropes and cut into 1/2″ pieces. Indent gnocchi with the tines of a fork.  Repeat with remaining dough.  (These can be cooked immediately or you can freeze half.  To freeze, place gnocchi in a single layer on a lightly floured sheet. Once frozen, place into an airtight container and keep in the freezer for up to two weeks. When ready to eat, allow them to thaw for 30-45 minutes before cooking.)

Bring a pot of water to a boil. Place half the gnocchi in the boiling water and let cook for 4-5 minutes (about 1 minute after they float to the top).  Remove with a slotted spoon.

Meanwhile, in a large skillet, heat the apple cider over moderately high heat until reduced and thickened to approx. 1/2 cup, about 10 minutes.  Stir in the sage and cook 1 additional minute. Whisk in the butter until well combined.  Once gnocchi are done, toss with sauce and serve.  Serve with parmesan cheese or a dollop of ricotta cheese.

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